Name: Beef and onion patties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 850 gram waxy potatoes, peeled, cut into 5 cm pieces; 4 beef sausages; 1 medium brown onion, thinly sliced; 2 eggs, lightly whisked; 2 baby cos lettuce, thinly sliced into wedges lengthwise; 200 gram mixed tomatoes, halved; 2 tablespoon vegetable or olive oil; 1 1/2 tablespoon red wine vinegar

Ingredients

850 gram waxy potatoes, peeled, cut into 5 cm pieces

4 beef sausages

1 medium brown onion, thinly sliced

2 eggs, lightly whisked

2 baby cos lettuce, thinly sliced into wedges lengthwise

200 gram mixed tomatoes, halved

2 tablespoon vegetable or olive oil

1 1/2 tablespoon red wine vinegar

Method

1.Place potato in a microwave-safe dish; cover. Microwave on High (100%) for 7 minutes or until just tender. Place on a plate to cool slightly. When cool enough to handle, coarsely grate into a large heatproof bowl.

2.Preheat barbecue flatplate or large char-grill pan over moderately high heat. Squeeze sausage meat from casings. Discard casings. Add sausage meat and onion to barbecue; cook, using tongs to break lumps into small pieces, for 5 minutes or until browned and cooked. Transfer beef mixture to potato in bowl. Add egg; stir gently with a fork until just combined. Season. Reduce barbecue heat to moderate. Shape 1/2-cup measures of potato mixture into 8 patties. Add to flatplate; press down lightly. Cook for 3-4 minutes each side or until golden and crisp.

3.Combine cos, tomato, oil and vinegar in a large bowl. Season. Serve rosti with salad.

To keep patties light and fluffy, use a fork to combine potato, egg, sausage and onion. To prevent rosti sticking, scrape the barbecue clean after cooking sausages and onion.
Note

Woman's Weekly Food

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Ingredients

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